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Hollandaise Sauce
August 3rd, 2016
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Herby Hollandaise

This is such a wonderful sauce and it has the magic quality of making the simplest of ingredients taste very special. Pour it over asparagus, steamed fish, crab, chicken – anything you can think of!

Adding cream means that you can gently reheat later with little risk of it curdling. The herbs are optional.

 

3 tblsp vinegar

6 peppercorns

1 bay leaf

2 egg yolks

175g butter,cubed

4 tbslp double cream

A dash of pomegranate syrup (optional)

Salt and pepper

Bunch of herbs

 

Method

1 Boil vinegar and 1tbsp water with peppercorns and bay leaf until reduced to about a tablespoon.

2 Boil kettle and half fill a roasting tin and place it on a hob with one plate turned on.

3 Put yolks into a bowl and sit it in the water that isn’t boiling.

4 Whisking well add the butter bit by bit until thick and shiny.

5 Remove from heat and stir in the reduced vinegar and pomegrantate syrup if using.

6 Season and add cream and chopped herbs of your choice.

Nb. If it looks like splitting at any stage take off the heat and stir in an ice-cube or a little cold water. Move it around in the tin to get it to the right temperature


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